Cauliflower Crust Shepherds pie

This recipe for a low carb Cauliflower Crust Shepherds pie is a absolute must try. It's full of vegetables, low in carbs and high in protein.

Serves:

4

Prep time:

30 minutes

Cooking time:

45 minutes

Carbs per serving:

3g

Ingredients

600 g. beef mince

150 g. mushroom

1 capsicum

1.5 red onion

2 celery stalk

12 cauliflower florets

80 g. fresh green beans

100 ml chicken stock

3 tsp chopped garlic

0.50 tbsp fresh rosemary

1.50 tsp fresh thyme

1.50 tsp ground cumin

200 ml beef stock

1 tsp salt

1 tsp black pepper

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Preparations:

Preheat oven to 180 degrees.

In a pan brown mince on medium heat until cooked through, removing from heat once done. Steam or boil cauliflower for 5 minutes or until soft. Combine cauliflower, chicken stock and 1 tsp of garlic in a food processor or blender, and blend until smooth.

Place green beans in a steamer, spreading over 1,5 tsp of garlic. Steam for 3 to 4 minutes.

Place remaining vegetables, herbs, and 1,5 of beef broth into a pan and sautee until tender, add in browned beef and stir together for 1 minute.

Transfer meat and vegetable mix into ramekins, spreading mashed cauliflower over the top until evenly coated. Place in the oven for 20 to 30 minutes until the sides start to bubble and the top begins to brown.

Remove from the oven and let it rest for about 5 minutes before serving. Serve with steamed green beans on the side and season with salt and pepper.